Apparently, the little red peppers are unbearably hot (I haven't tried them out myself...), so does anyone have any suggestions for how I can use them? While you're at it, what should I do with this lovely butternut squash puree?

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OK, first? The photos are lovely as always (though I have no thoughts about your wonderful puree, will come back to read other commenters' thoughts for sure). But second, mamboni, mamalamadingdong, HA! That's so great. My middle daughter likes to appropriate the affectionate endings from other cultures: mamaji (from India and Pakistan) and mamala (from Tibet). They always feel so very sweet to me. But your versions feel so light and hilarious! I love those, too.

Aw, squash love is so sweet :) Maybe you should trying stuffing and baking the peppers. Cut off the tops, scoop out the seeds, and fill the interior with cooked rice, ground turkey, and some tasty seasonings. Actually, I made a vegetarian version with bell peppers a few months ago:

Those squash photos (and your captions) made me laugh so hard I just spit tea onto my keyboard! I love making butternut squash soup with cream swirled in and fried sage leaves on top - simple but delicious.

I bought some butternut squash yesterday and will be making Butternut Squash Soup, a big favorite of mine! That is neat that you and your mommalammadingdong can meet in PA. I just call my mom Ma! I'm lazy.

Grace, your squash comics are hilarious. I second Lucy on using the squash puree for ravioli filling. I've been wanting to make that myself and haven't gotten around to it...maybe you could inspire me.

My mother in law used to bake squash pies, using a recipe like pumpkin pie, and my dearly beloved just loved it! So there's my suggestion. And I'm so glad for you that there's a midway meeting point for the whole family, although bro may tire of it if it happens too often!

It is so nice that you spent some time with your mom and your brother. Makes me miss those carefree days of being a student and being able to go wherever, whenever! I'm sure you could make some sort of spicy risotto with both the butternut squash puree and the peppers. :)

Omigod did you just say Meyer Dairy? Oh the pangs of heartbroken nostalgia! I have no real interest in raw milk and I cannot find anything like the Meyer Diary (local, glass bottled milk that has been pasteurized) since moving from State College to SW Ohio. *SIGH*

You're hysterical - gotta love the affectionate mother names. I usually get the stern "mother, you're crossing the imaginary line", which, btw, I also find hilarious since the imaginary line has me already boxed into a corner.

I noticed a really interesting recipe for scones made with squash - kill me, I don't remember which blog - shoulda tagged it.

Red peppers are not hot, they in fact have a slight sweet taste to them. I would rate them lower on the "hot" scale among all the other peppers. If you are still apprehensive about it, then you could remove the seeds and use them.

Glad you enjoyed some family time.I agree on the ravioli for the butternut squash, sounds good to me. But since you have such a sweet tooth why not make it into a sweet/savory bake? Add some butter, walnuts, or dried fruit put lots of brown suger and your fav cinnamon on top and bake away! Yummy - we have this for Thanksgiving all the time. delish!As for hot peppers, I'd roast them with some tomatoes and make a spicy little condiment to use on all sorts of things. Isn't improvisation grand? I'll look forward to seeing what you do.

I say...soup with maple creme fraiche and mushroom croutons...or the ravioli. Or maybe even some kind of buttercream icing for cupcakes. The texture lends itself to fitting right in with butter and shortening. Hmm...some waffles or pancakes...an addition to risotto with blue cheese crumbles...sliced and paired with other veg for a galette, tart, or turnover? Ok, I'm fresh out of ideas.

What a fabulous bounty! Good for your brother for being an academic like his sister. For those hot peppers-if they are really really too hot to enjoy, I'll put the whole uncut pepper with a little slit in the side into my soups or chilies and then pull it out before eating. You get some of the heat but not enough to burn the house dowh.

Sounds like a ton of fun! What a cool idea to meet halfway -- easy on everybody. Hmmm...*scratches self* I've had squash on the brain, too and have already done soup (so many variations out there...) and also just finished it w/past but in chunks (the ravioli sounds yum!) and I was wondering about bread myself...Why not? Maybe a savory bread, but not sure. As far as the peppers go, roast, then make flavored oil. YUM. Goes farther that way.

Cute squashes! I don't think those peppers are meant to be hot. I've tried similar ones before, and they've got a regular pepper taste, only they're mini versions and are great stuffed with things like couscous.

What a haul! God bless family. If there's any butternut puree left, try my friend Paul's famous butternut soup - the recipe is on my blog under exactly that title. Love the squashes having a lovers' tiff!